Cabbage and Glass Noodle Soup

Name: Cabbage and Glass Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 oz dried glass noodles (mung bean vermicelli), soaked 10 min; 1 lb napa cabbage, cut into strips; 2 tbsp neutral oil; 4 garlic cloves, minced; 2 tsp fresh ginger, minced; 6 cups vegetable broth; 2 tbsp soy sauce (or tamari for gluten-free); 1 tsp toasted sesame oil; 1/4 tsp ground white pepper; 4 green onions, sliced

A gentle, clean-flavored Chinese soup with silky glass noodles and tender napa cabbage in a light ginger-soy broth. Quick to prepare and nourishing, it is a weeknight staple across Chinese households.

30 minEasyServes 4160 cal/serving

ChineseSoupStovetopVeganLow CarbDairy-FreeNut-FreeEgg-FreeGluten-FreeLow-SodiumCorn-Free

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Ingredients

4 oz dried glass noodles (mung bean vermicelli), soaked 10 min
1 lb napa cabbage, cut into strips
2 tbsp neutral oil
4 garlic cloves, minced
2 tsp fresh ginger, minced
6 cups vegetable broth
2 tbsp soy sauce (or tamari for gluten-free)
1 tsp toasted sesame oil
1/4 tsp ground white pepper
4 green onions, sliced

Instructions

1

Soak 4 oz dried glass noodles (mung bean vermicelli) in cold water for 10 minutes until pliable. Drain and set aside.
2

Heat 2 tbsp neutral oil in a large pot over medium heat. Add 4 minced garlic cloves and 2 tsp minced fresh ginger and cook, stirring, until fragrant, about 1 minute.
3

Add 1 lb cut into strips napa cabbage and stir-fry for 2-3 minutes until slightly softened.
4

Pour in 6 cups vegetable broth and 2 tbsp soy sauce (or tamari for gluten-free). Bring to a boil, then add the drained glass noodles. Simmer for 5 minutes until the noodles are fully translucent and tender.
5

Season with 1/4 tsp ground white pepper. Drizzle with 1 tsp toasted sesame oil, garnish with 4 sliced green onions, and serve hot.

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Questions

How do I know when Cabbage and Glass Noodle Soup is done?

Go by the cues in the method rather than the clock. Step 3: cook until slightly softened. Step 4: cook until the noodles are fully translucent and tender.

Can I skip the soak in Cabbage and Glass Noodle Soup?

Step 1 reads: "Soak 4 oz dried glass noodles (mung bean vermicelli) in cold water for 10 minutes until pliable." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What can I use instead of toasted sesame oil in Cabbage and Glass Noodle Soup?

The entry for Cabbage and Glass Noodle Soup calls for 1 tsp toasted sesame oil. In its place: There is no neutral substitute for the toasted flavor. Warm a spoonful of sesame seeds in a neutral oil, or leave it out and finish with toasted seeds.

Is Cabbage and Glass Noodle Soup keto-friendly?

A serving of Cabbage and Glass Noodle Soup carries 8 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Does Cabbage and Glass Noodle Soup contain sesame?

Yes: 1 tsp toasted sesame oil. The full allergen list for this entry is sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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